| # | Term | Definition | From Set |
|---|---|---|---|
| 1 | Mono- and diglycerides | Makes bread softer, prevents staling, improves the stability of margaarine, and makes caramels less ticky, and prevents the oil in peanut butter from separating out. They are safe but are used mostly in foods that are high in refind flour, sugar, or fat. | Chemical Cuisine - Gums to Phosphoric Acid |
| 2 | Mono- and Diglycerides | These make bread softer and prevent staling | Practical Chem Cuisine Questions |
| 3 | Mono- and diglycerides | This improves the stability of margine, makes caramel less sticky, and prevents oil from separating in peanut butter | Practical Chem Cuisine Questions |
| 4 | mono- and diglycerides | softer | Chemical Cuisine Buzz Words |
| 5 | mono- and diglycerides | peanut butter | Chemical Cuisine Buzz Words |
| 6 | mono- and diglycerides | caramel | Chemical Cuisine Buzz Words |
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